Pasteurization Course Summary
Vat Pasteurization of Milk
Lesson Overview
This lesson describes vat pasteurization use, equipment, and processes.
After completing this lesson, you should be able to:
Define vat pasteurization.
Identify components of a vat pasteurizer.
Explain the correct operation methods of a vat pasteurizer.
List critical control points of a vat pasteurizer.
Definition
One of the most effective methods of pasteurization is heating the product in a vessel in a
process known as vat pasteurization.
In vat pasteurization, also referred to as batch or low-temperature long-time
pasteurization, the product is heated in a jacketed stainless steel vat which has been
fitted with:
Pipes to deliver water and steam to the jacket liner.
Thermometers to monitor and record product temperatures.
A method for agitation to assure uniformity in temperature distribution.
Vat Pasteurization Use
Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in
the processing of cheese, yogurt, and other common food products.
The table below shows the required time and temperature for vat pasteurization of various
food products.
Product Temperature Time
Milk 145 °F 30 minutes
Viscous products, or products with more 150 °F 30 minutes
than 10% fat or added sweetener (e.g.,
cream, yogurt)
Egg nog, frozen dessert mixes 155 °F 30 minutes
Overview of the Vat Pasteurization Process
Vat pasteurization includes these main steps:
The product components are added to the vat through the inlet line, with the outlet
valve in the closed position.
Steam or hot water inside the vat jacket heats the product while agitators continuously
move the product in the vat.
The product is held in the vat for the required time. Thermometers monitor and record
the temperature throughout the process.
The pasteurized product then leaves the vat via the outlet valve.
Note that the components of a vat pasteurizer will be presented in greater detail on the
screens that follow.
Equipment Construction
In general, vat pasteurization equipment is constructed to prevent or reduce
contamination. The design of the equipment should meet the following criteria:
Smooth, non-absorbent surfaces
Self-draining
Easily cleanable
Use of radiuses to avoid corners
Proper slope to ensure self-drainage
Raised edges to prevent potential contaminant from flowing back into equipment
Overlapping drip deflectors on inserted implements
Inlet Line
Product components (e.g., dairy products, liquid sugar and sweeteners, water, stabilizers,
vitamins) are added to the vat through the inlet line. The inlet line is designed to:
Run the product down the side of the vat, which reduces the development of foam
during the pasteurization process.
Disconnect from the vat after filling to prevent contamination of product during or after
pasteurization.
Note that certain flavoring ingredients (e.g., dry sugars, fruits and roasted nuts, and safe
and suitable bacterial culture organisms) may be added to the product after
pasteurization.
Covers
Covers of vat pasteurizers are constructed to prevent the entrance of surface
contamination or foreign material.
Cover edges must be designed with overlapping “shoe box” style lids. This design
prevents contaminates from entering when the cover is raised, and drains away splashes
and drips to the outside of the vat pasteurizer.
Jacket
The vat pasteurizer jacket is a double-walled covering. In the space between the walls,
circulating water, steam, or heating coils of water and steam heat the product in the vat.
The product should be heated in as short a time as practicable, and in no case should this
exceed 4 hours.
Agitators
All vats must be equipped with mechanical means of agitation.
An agitator is designed to keep milk or milk product moving at all times by running
constantly during the pasteurization cycle. This results in uniform product and
temperature throughout the vat.
The most efficient agitators push the product down and sweep it against the heat
exchange surface on the sides and bottom of the vat.
Agitator shafts must be fitted with effective drip deflection shields to prevent
contamination of the product. They must also be easily cleanable.
Indicating Thermometers
The indicating thermometer is the “official” thermometer.
Indicating thermometers:
Occupy an inlet port in the vat.
Are graduated in 1 °F increments and accurate to within 0.5 °F.
Span at least 25 °F.
Are made of mercury in glass or are electronic resistance thermal devices (RTDs).
Must be long enough to reach into the product zone during the pasteurization cycle.
However, the probe should not reach the bottom of the vat.
Air Space Thermometers
Air space thermometers measure the temperature of the air space above the product in
the vat. These thermometers:
Are shorter probes than indicator thermometers.
Are graduated in 2 °F increments and must be accurate to within 1 °F.
Span at least 25 °F.
The air space thermometer bulb must be positioned 2 to 3.5 inches from the bottom of
the cover, and at least 1 inch from the top surface of the product during pasteurization.
Note that the air space thermometer is the smaller thermometer in the image shown.
Recording Thermometers
The recording thermometer provides a record of the pasteurization cycle and heat
treatment, including the holding time.
Recording thermometers:
Are graduated in 1 °F increments between 140 °F and 155 °F.
Span at least 20 °F.
Must be accurate to within 1 °F.
Recording Thermometer Chart
The recording thermometer chart must be graduated in time increments of not more than
10 minutes for a maximum record of 12 hours.
In addition, the recording thermometer chart should include:
Name of plant
Date
Operator identification
Vat identification
Holding time
Indicator reading at the start of the process
Air space readings at start and end of the holding time
Type and amount of product
Any unusual occurrences
Air Space Heaters
The air space above the product in the vat must be maintained at least 5 °F higher than
the minimum pasteurization temperature for the product being pasteurized.
An air space heater, typically an electric boiler with steam traps and filters to produce
culinary steam (i.e., steam that has been properly filtered for use in food processing),
may be necessary to maintain these minimum air space temperatures.
These heaters must:
Be properly installed.
Be easily cleaned.
Valves
The inlet and outlet valves of the vat pasteurizer are normally constructed of solid
stainless steel to:
Permit adequate heat transfer.
Prevent accumulation of unpasteurized product when the valves are in the closed
position.
The valve plug is also stainless steel, allowing for thorough heat penetration to ensure
that any milk that weeps into the area between the plug and the valve body gets full heat
treatment.
Non-stainless steel plugs (e.g., rubber or plastic) must not be used, as any milk that may
have made its way around the sides of the plug will not be adequately heated.
Valve bodies or valve plugs include leak detection grooves, which are designed to prevent
leakage of raw milk past the valve body. These grooves are curved or placed at such an
angle to allow proper draining, and must remain fully open and free from obstruction
during pasteurization.
Any milk that is trapped inside the valve plug when the valve is shut will then be drained
via the leak detection grooves.
Holding Periods
Remember that vats are operated so that every particle of product is heated for at least
30 minutes and no more than 4 hours at or above the required minimum temperature for
that product.
To ensure that these requirements are reached, it is important that the operator:
Maintain accurate charts.
Take careful note of cooling periods, preheating, filling time, and emptying time.
Ensure that the sensors of both the recording and indicating thermometers are fully
covered by the product during pasteurization.
In the event of any mechanical failure of any kind (e.g., a lifted cover or an agitator
malfunction), the holding period must be restarted.
Critical Control Points
There are various steps in food processing at which control measures can be applied to
prevent, eliminate, or reduce a food safety hazard to an acceptable level.
When conducting an inspection of a vat pasteurizer, it is essential to focus on these critical
control points. Critical control points are those points in processing where a preventive
measure occurs at the last opportunity in processing for eliminating a hazard.
Critical Control Points for Vat Pasteurization
To determine whether any of the critical control points of vat pasteurization failed, ask
yourself:
Was the equipment operated correctly?
The inlet line must be disconnected prior to start of pasteurization.
Covers must be in place during processing.
The product must be agitated during operation.
Were any ingredients added after pasteurization?
Only those specified safe and suitable ingredients may be added after pasteurization.
Were temperature requirements met?
All thermometers must be in place.
Thermometer readings must be made and recorded.
Were time requirements met?
The filling and emptying time are not included as part of the required holding time.
Lesson Review
You have completed the Vat Pasteurization of Milk lesson. You should now be able to:
Define vat pasteurization.
Identify components of a vat pasteurizer.
Explain the correct operation methods of a vat pasteurizer.
List critical control points of a vat pasteurizer.
The next lesson will discuss high-temperature short-time (HTST) pasteurization of milk.
HTST Pasteurization of Milk
Lesson Overview
This lesson describes high-temperature short-time (HTST) pasteurization use, equipment,
and processes.
After completing this lesson, you should be able to:
Define HTST pasteurization.
Identify components of a HTST pasteurizer.
Explain the correct operation methods of a HTST system.
List critical control points of a HTST system.
Definition
In high-temperature short-time (HTST) pasteurization, the product is heated to the
minimum temperature and held continuously at or above that temperature for at least the
minimum time required.
Compared to vat pasteurization, the required temperatures are much higher and the
holding periods much shorter.
HTST Pasteurization Use
Below is a table showing the required time and temperature for HTST pasteurization of
various milk products.
Product Temperature Time
Milk 161 °F 15 seconds
Viscous products, or products with more than 166 °F 15 seconds
10% fat or added sweetener (e.g., cream,
yogurt)
Egg nog, frozen dessert mixes 175 °F 25 seconds
Overview of HTST Pasteurization
HTST pasteurization includes these main steps:
1. Product enters the constant level tank and is drawn under reduced pressure to the
regenerator section.
2. In the regenerator section, the product is pre-warmed by hot product flowing through
regenerator plates.
3. The product is then drawn through the timing pump to the heater section.
4. The now-hot product flows through the holding tube.
5. The product contacts the indicating thermometer and the recording thermometer.
6. If it has not reached the minimum required temperature, it is returned back to the
constant level tank via the diversion port.
7. If the product is at or above the minimum required temperature, it passes through
the regenerator plates (on the pasteurized side) and then to the cooling section.
8. The product exits the cooling section and rises to an elevation of at least 12 inches
above any raw product.
9. Finally, the product passes to a storage tank for packaging.
The next screens address the components of the HTST system in greater detail.
Constant Level Tank
The constant level tank (or balance tank) provides:
A continuous supply of product to the HTST unit.
Return storage for sub-legal milk from the flow diversion valve.
A means for the recirculation of pasteurized milk.
The constant level tank must have a sanitary design, and the overflow level must be at
least 1 inch below the lowest level of raw milk in the regenerator.
Regenerator
The regenerator section:
Pre-warms cold raw milk by the heat given up by hot pasteurized milk flowing in a
counter-current direction.
Separates pasteurized and raw product with stainless steel plates.
Timing Pump
The timing pump:
Controls the flow rate within the HTST system.
Is located after the raw regenerator and before the holding tube.
Draws raw milk through the raw regenerator and pushes it forward. The pasteurized
product is always under greater pressure than the raw.
The timing pump must be set so the maximum delivery rate is equal to or less than the
calculated maximum flow rate. This ensures that the desired minimum holding time is
obtained.
Common types of timing pumps include:
Gear-driven positive displacement pump. In this type of pump, two rotors revolve
within an oval case to carry the fluid around the periphery of the pump body. The
temperature and type of liquid being pumped may greatly influence the efficiency of a
gear-driven positive displacement pump.
Piston-type pump, such as a homogenizer. This is a very efficient positive
displacement pump and is commonly used as the timing pump in HTST pasteurizers.
The homogenizer is equipped with a recirculation loop, so that product does not
continue to the holding tube if the timing pump is not operating.
Magnetic flow meter-based pump. This pump uses a centrifugal pump in
conjunction with product flow-controlling methods.
Thermal Exchange Systems
While there are different types of thermal exchange systems used in HTST pasteurization,
they all function to:
Heat the product,
Hold product at the required time and temperature, and
Cool the product.
The two types of thermal exchange systems are:
Plate heat exchanger (PHE).
Tubular heat exchanger (THE).
Both types use indirect heating methods, which involve transferring heat from the heat
medium through a partition into the product.
Indirect Heating Methods
Below are the advantages and disadvantages of indirect heating methods.
Advantages:
Simple to operate and maintain.
Temperatures can be controlled.
Relatively inexpensive, conserves energy.
Viscous and large particle size products can be processed.
May or may not affect flavor and texture.
Disadvantages:
Gaskets, when used, are susceptible to damage by high temperatures and caustic
cleaning fluids.
Needs thorough cleaning and sanitizing of large surface areas on heating partition.
Dependent on pressure.
Difficult to inspect heat transfer surfaces without breaking down equipment.
Particle shear can occur.
Plate Heat Exchanger
The PHE uses metal plates to transfer heat from pasteurized product to raw product.
These plates are pressed with surface patterns to create and increase turbulence in the
product stream and enhance the heat transfer.
Molded gaskets around the plate edges and ports prevent leakage and intermixing of fluid.
The raw side deflector plates are drilled with weep holes that will allow the regenerator to
be free-draining during a shutdown.
Tubular Heat Exchanger
Unlike PHEs, THEs have no contact points in the product channel. THEs may have either a
double-tube or triple-tube design. However, from the standpoint of heat transfer, the THE
is less efficient than the PHE.
The tubes within a THE have spiral or corrugated surfaces to increase turbulence and heat
exchange.
Holding Tube
The holding tube ensures that the product is at sterilization temperature for the proper
time, and that temperature variation does not exceed 1 °F.
The holding tube:
Has a minimum upward slope of 0.25 inch per running foot to ensure uniform product
flow and preclude air entrapment.
Is less than 7 inches in diameter.
The length of time the product spends in the holding tube is determined by the pumping
rate of the timing pump, the length of the holding tube, and the product surface friction.
After flowing through the holding tube, the product contacts the indicating thermometer
and the recording thermometer.
The holding tube must:
Be of sanitary design and be installed on permanent supports.
Be fabricated to eliminate short circuiting (i.e., no alterable sections).
Not have any insulation, to allow inspection of the tube.
Indicating Thermometer
The indicating thermometer in a HTST pasteurizer shows the accurate, “official”
temperature of the product.
The indicating thermometer should:
Be located at the end of the holding tube and as near as practical to the recording
thermometer.
Span not less than 25 °F, and be graduated in 0.5 °F divisions.
Be accurate to within plus or minus 0.5 °F.
Recorder Controller
The recording controller/safety thermal limit recorder (STLR) automatically:
Records pasteurization temperatures and times.
Records the position of the flow diversion device.
Controls the position of the flow diversion device.
The recording thermometer must be located within 18 inches of and upstream from the
flow diversion device.
STLRs may be one of the following two types:
Capillary. In this older design, there is a tube filled with a volatile liquid that boils at
fairly low temperatures, including in the pasteurization ranges. As it boils, it builds
pressure in the sealed tube, which causes a flat coiled tube called the Bourdon coil to
unwind and collapse. A significant disadvantage of this system is that as the distance
from the sensor bulb to the coil increases, the speed of the response decreases.
Electronic. Electronic designs may either have analog controls or microprocessor
controls. In either case, these STLRs meet the same operational functions as the
capillary design. A disadvantage for this design is that some of these units have shown
susceptibility to outside radio interference.
Flow Diversion Device
The purpose of the flow diversion device is to safely and accurately control and separate
raw and pasteurized product flow.
In order to do this, the flow diversion device:
Controls pumps and other valves.
Allows product flow forward only when minimum temperature is met.
Has certain time-delay requirements.
Flow diversion devices may be one of the following two types:
Single stem. The single-stem flow diversion device consists of a three-way valve that
automatically controls the direction of product flow. It is air activated for the open
(forward) flow position, and spring activated for the closed (divert or fail-safe) position.
Dual stem. The dual-stem flow diversion device is made up of two three-way valves
operating in tandem and multiple controls. This device will switch to the fail-safe divert
position in the event of loss of adequate temperature, electronic power, or air pressure.
Cooler Section
In the cooler section, the product is chilled down to a preset temperature (below 45 °F) by
glycol or ice water solutions.
When the product exits the cooler section, it rises to an elevation of at least 12 inches
above any raw product. Finally, the product passes to a storage tank or vat to await
packaging.
Vacuum Breakers
Vacuum breakers:
Are atmospheric devices that help maintain proper pressure relationships in milk-to-
milk regenerator sections.
Prevent a negative pressure between the flow diversion device and any downstream
flow promoting device.
Are installed after the pasteurized milk regenerator.
Need to be accessible for inspection and cleaning.
Critical Control Points for HTST Pasteurization
As with vat pasteurization, it is essential to focus on the critical control points when
conducting an inspection of a HTST pasteurizer.
The table below lists some key areas to inspect and considerations for those areas.
Component Considerations
Regenerator
Is the pasteurized milk discharged from the regenerator properly?
Will the raw milk drain freely back from the raw side of the milk-
to-milk regenerator when all flow-promoting devices are stopped?
Timing Pump
If the system has a timing pump, is the homogenizer equipped
with a recirculation loop?
Holding Tube
Is the holding tube less than 7 inches in diameter, with permanent
supports and no alterable sections?
Does the tube slope continuously uphill at not less than 0.25 inch
per foot from start to finish?
Thermometers
Is the indicator thermometer bulb as close as possible to the
recorder bulb?
Is the recording thermometer bulb within 18 inches of the flow
diversion device?
Are the recording thermometer charts properly maintained?
Vacuum Breaker
Are the required vacuum breakers located in the proper place?
Are they functioning?
Lesson Review
You have completed the HTST Pasteurization of Milk lesson. You should now be able
to:
Define HTST pasteurization.
Identify components of a HTST pasteurizer.
Explain the correct operation methods of a HTST system.
List critical control points of a HTST system.
The next lesson will discuss the pasteurization of juice.
Pasteurization of Juice
Lesson Overview
This lesson describes key points about the pasteurization of juice.
After completing this lesson, you should be able to:
List the two main processes for juice pasteurization.
Identify components in juice pasteurizers.
Explain the differences between a HTST system for juice pasteurization and for milk
pasteurization.
Description
Pasteurization of juice, like pasteurization of milk and other dairy products, is used to kill
any contaminating pathogens that might be contained in the raw juice. The time
requirements for juice products depend on the target pathogens, typically the protozoan
parasite Cryptosporidium in fresh apple juice and bacterial pathogens in citrus and non-
apple juices.
Below are the time and temperature requirements for thermal heat treatment of juice to
achieve the 5-log reduction performance standard:
For citrus and non-apple juice or juice from concentrate, 160 °F for 3 seconds.
For apple juice not from concentrate, 160 °F for 6 seconds.
Vat Method
In the vat or batch method of pasteurizing juice:
Heat is applied to one large lot or batch.
The entire batch is held long enough to achieve 5-log reduction.
The juice is cooled after pasteurization.
With this pasteurization method, both the time and temperature of the juice treatment
must be monitored to ensure that the process is achieving the 5-log pathogen reduction.
The vat method of juice pasteurization is often used by small juice operators. However, as
with any method of pasteurization, the vat method requires proper mixing and
temperature monitoring.
Vat Method: Carrot Juice Example
In June, 2012, a juice company recalled all of their vat-pasteurized carrot juice due to a
Clostridium botulinum hazard.
C. botulinum can survive high temperatures and thrives in oxygen-free environments. It is
most commonly found in low-acid foods such as carrot juice.
The recalled carrot juice was processed at the correct time and temperature in a vat
pasteurizer, but after pasteurization, entire 55-gallon drums of hot carrot juice were
placed in a refrigerator for an unknown cool-down time.
HTST Method
With the HTST or continuous method of pasteurizing juice, large amounts of product can
be heated and cooled quickly.
The process is similar to that used for milk and milk products:
The product flows over plate or tubular heat exchangers.
Heated product then flows through holding tubes.
The product is held for a specific time and temperature in the holding tubes.
HTST Pasteurization of Juice: Differences
While the process used for HTST pasteurization of juice is very similar to that for milk,
there are a few differences.
For example, the two types of heat exchangers presented in the previous lesson are used
for different types of juice:
Plate heat exchangers (PHEs): These exchangers are similar to those used in dairy
pasteurizers, and are commonly used for non-citrus juices. If PHEs are used for
processing pulp products, the plates should be dismantled for inspection.
Tubular heat exchangers (THEs): These exchangers are commonly used for citrus
juices, because the turbulent flow prevents the pulp of citrus juice from depositing on
the surface of the tubes.
Also, the required holding time for HTST pasteurization of juice (3 to 6 seconds) is much
shorter than the holding time for HTST pasteurization of milk (15 seconds).
Critical Control Points
As with the pasteurization of milk, there are key critical control points to focus on when
conducting inspection of a vat or HTST pasteurizer of juice.
Key questions to ask for either system include:
Were the heating requirements met and continuously monitored during pasteurization?
Were the holding time requirements met and continuously monitored during
pasteurization?
Are accurate charts and records kept?
Key questions to ask for HTST systems include:
Are visual checks of the timing pump periodically performed to ensure that it is
delivering the proper flow rate?
Is the pasteurized juice discharged from the regenerator properly?
Is the holding tube properly constructed?
Are the vacuum breakers functioning properly?
Lesson Review
You have completed the Pasteurization of Juice lesson. You should now be able to:
List the two main processes for juice pasteurization.
Identify components in juice pasteurizers.
Explain the differences between a HTST system for juice pasteurization and for milk
pasteurization.
The next lesson will discuss the pasteurization of other products.
Pasteurization of Other Products
Lesson Overview
This lesson describes key points about the pasteurization of other products.
After completing this lesson, you should be able to:
Provide examples of egg products.
Describe the pasteurization method for whole eggs.
Describe the pasteurization method for shellfish.
Description
Pasteurization is most often associated with milk and juice.
However, there are many other products that are pasteurized in order to kill harmful
foodborne organisms, including:
Whole eggs.
Egg products (dried, frozen, or liquid eggs).
Certain types of shellfish.
Pasteurization of Whole Eggs
Egg pasteurization uses a water bath and motion to ensure that whole eggs are
pasteurized without cooking the eggs.
Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the
egg, so processors pasteurize the egg in the shell at 130 °F for 45 minutes.
This new process is being used by some manufacturers, but it is not yet widely available.
Pasteurization of Egg Products
The term “egg product” may refer to dried, frozen, or liquid eggs, with or without added
ingredients.
Regulations currently provide pasteurization times and temperatures for:
Liquid whole eggs.
Albumen.
Dried egg whites.
Yolks, with or without added salt, sugar, or other ingredients.
Pasteurization of Shellfish
Examples of pasteurized fishery products include pasteurized crabmeat, surimi-based
analog products, and lobster meat.
Pasteurization is usually performed on fishery products after the product is placed in the
hermetically sealed finished product container. For example, blue crab is pasteurized by
placing containers of blue crab into a hot water bath tank for a minimum time and
temperature, and then cooling them in ice water.
This pasteurization process may put such products at risk for recontamination after
pasteurization from defective containers or contaminated cooling water. Therefore, certain
controls (e.g., ensuring container seal integrity) are critical to ensuring food safety.
Pasteurization of Shellfish
The minimum time and temperature required to properly pasteurize two shellfish products
are shown in the table below.
Product Temperature Time
Blue crabmeat 185 °F 31 minutes
Surimi-based products 194 °F 10 minutes
Pasteurization of Shellfish: Pathogens
Pasteurization of shellfish reduces:
The spores of Clostridium botulinum type E and nonproteolytic B and F (the types of C.
botulinum most commonly found in fish), making the product safe for an extended
refrigerated shelf life. These strains are unique in that they will produce toxin at
temperatures as low as 38 °F. A 6-log reduction in pathogens is possible with treatment
in the 185 °F (51.8 minutes) to 212 °F (1.0 minute) range.
The numbers of other target pathogens (e.g., Listeria monocytogenes, Vibrio vulnificus,
and Vibrio parahaemolyticus).
Pasteurization of Shellfish: Crabmeat Example
An example of pasteurized shellfish is crabmeat.
Crabmeat is processed in different ways: fresh, pasteurized, and shelf stable.
Traditionally, live crabs are cooked, and then the meat is hand-picked and packed in
containers for market under refrigeration and sold as fresh crabmeat. The crabmeat may
also undergo further heat treatment and be sold as a pasteurized product with an
extended shelf life (6-18 months). Canned, commercially sterile product is also available.
Crab pasteurization was initially a means of extending the shelf life of this perishable
product, and no target spoilage organisms or pathogens were identified. However,
concerns about the presence of type E C. botulinum led to an increase of required times
and temperatures for pasteurization.
Pasteurization of Shellfish: Oyster Example
Another example of pasteurized shellfish is oysters.
High pressurization processing, a techniques used in the meat and juice industries, was
adapted for processing oysters in 1999. In this process, oysters are cleaned, washed,
sorted and graded. They are then banded and placed in a stainless steel cylinder in
preparation for the high-hydrostatic pressure of 45,000 pounds per square inch. After
pressurization, the oysters are then shucked for half shell or packaged as banded oysters.
Pasteurization of Shellfish: Critical Control Points
The critical control points for pasteurization of shellfish may include:
Length of the pasteurization cycle (speed of the belt for a continuous pasteurizer).
Temperature of the water bath.
Water bath circulation.
Measurable residual of chlorine (or other approved water treatment chemical) present
in the cooling water to combat microbial growth.
Product initial temperature.
Product formulation of surimi-based products.
Container size (e.g., can dimensions, pouch thickness).
Container seal integrity.
Accuracy of monitoring and timing instruments, including thermometers, recording
thermometer charts, high temperature alarms, and digital data loggers.
Lesson Review
You have completed the Pasteurization of Other Products lesson. You should now be
able to:
Provide examples of egg products.
Describe the pasteurization method for whole eggs.
Describe the pasteurization method for shellfish.
